Chinese Vegetable Stir-fry Recipe | Asian Recipes
How to prepare "chinese vegetable stir-fry"
chinese vegetable stir-fry
makes 4 to 6 servings.
sweet 'n sour sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 teaspoon light soy sauce
stir-fry vegetables
4 teaspoons vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removed
combine the ingredients for the sweet 'n sour sauce in a mixing bowl. heat oil in a skillet over medium high heat. add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. add bell pepper and sugar peas, cook for 2 minutes. add sweet 'n sour sauce, bring to a boil and cook for 1 minute, covered. serve vegetables while hot.
nutritional analysis per serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol
